SLOW COOKER CUBE STEAKS WITH GRAVY

This quick-to-put-together recipe simmers low and slow all day and makes what’s usually a chewy piece of steak cut-with-a-fork tender

Ingredients

• • 1 large onion, thinly sliced
  • 1/3 c. all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube steak and cut them in half if the slices are really big-I don’t pay attention to the weight of the package, there’s always plenty of gravy)
  • 1 Tbsp. canola oil
  • 3 c. water, divided

• 1 envelope brown gravy mix (I use the reduced-sodium brown gravy mix)
• 1 envelope mushroom gravy mix
• 1 envelope onion gravy mix
• Hot mashed potatoes, cooked rice or cooked noodles

Directions

Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker.

Combine flour, garlic powder, onion powder, and pepper in a large resealable plastic bag. Add steaks, a few at a time; shake until completely coated.

Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water overall. Cover; cook on Low for 8 hours or until meat is tender.

In a bowl, whisk together the 3 gravy mixes with the remaining 1 c. water. Add to slow cooker; cover and cook on Low for 30 minutes longer.

Serve over mashed potatoes, rice, or noodles. 6 servings.